I saw some beautiful mushrooms at the grocery store and I just had to consume them. There's something to be said for produce that calls to you, but that's for another post.
Keeping with the theme of fall comfort food, I bring you creamy mushroom soup, easy to make for a cozy weeknight dinner at home.
Ingredients
2 lbs assorted mushrooms*
2 tbsp butter
1 onion, diced
5 cloves garlic, smashed and diced
1-2 tbsp flour
1 cup white wine
4 cups chicken broth
1 cup milk
1/2 cup heavy cream
3 bay leaves
2-3 sprigs fresh thyme
Optional: 1 cup cooked pearl barley
*I used portobello, shiitake, chanterelle and hen of the woods
Directions
Clean and de-stem the mushrooms. Pat dry with a paper towel.
Heat the butter in a pot on medium, and when it’s melted, add the mushrooms. Cook the mushrooms until they have given up their water and are beginning to brown.
Add in the onions and garlic and cook until the onions are soft. Sprinkle contents of the pot with flour, stir to incorporate. Add the wine and cook until reduced by about half the volume.
Add in the broth, milk cream, bay leaves and thyme. Make sure to add in the cool broth and then the milk (in that order) to prevent curdling. Cook about 30 minutes until the flavours have married and the liquid is creamy.
Blend with an immersion blender. Serve with some herbs, or some barley cooked in broth for added heartiness. Bon appetit!
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